Strawberry Bread
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Everyday Food, July/August 2004
- Prep Time 10 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 8
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Ingredients
- 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
- 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
Directions
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
This was delish! A wonderful way to use your fresh strawberries. Recipe was simple to follow and turned out perfectly, I highly recommend it!
I adore this recipe, but will only make it when I have FRESH, just picked strawberries in season. We just picked yesterday, so I plan to make a couple of loaves and will enjoy my annual treat.
This was saltier than chips. :(
This bread was nice. However, it lacked strawberry flavor even though I doubled the amount of strawberries. If I were to make it again, I would add even more strawberries as well as increase the amount of vanilla.
This bread tasted OK. I agree with Inbee: there wasn't much of a strawberry flavor to the bread. I'm not sure if I'll repeat this recipe.
It was wonderful! I added a splash of vanilla as well which I also think did some great things!
This bread is delicious! I was a bit hesitant at the large amount of liquid the mashed strawberries made, but it turned out great. Chunks of strawberries definitely add desired flavor!
Very tasty! My boyfriend just threatened to eat the whole loaf. I added a few more strawberries due to the comments about lack of strawberry flavor but it's great!
Yuck - too mushy. I won't make this again.
I LOVED this recipe it was soo yummy i made an extra loaf for my coworkers and they loved it to :)
Really tasty and moist - don't swirl the strawberries in all the way so they stand out. A delicious breakfast treat of afternoon (especially teatime) snack. I added homemade strawberry honey butter, which added that extra pop of strawberry flavor!
This looks sooooo goooood and I know my husband would eat it all. I might get to try a small taste of it since on my diet I'm not allowed bread. Besides this calls for white flour (a no no for me) and sugar (also a no no for me) however that I can substitute my SomerSweet, which takes less and is just as sweet.
This was moist enough, but not very strawberry flavored. I see afterward (from the picture, not the instructions) that the strawberries should just be swirled into the batter, like a marbling. I mixed it too much. maybe if the strawberries were more concentrated in sections of the bread, you could tast the flavor more.
Also, there's lots of juice after the strawberries are mashed. Save one-third cup of these juices, instead of using plain water. This would add to the strawberry flavor.
This is really amazing bread. It keeps exceptionally well in the freezer so be sure to make two! Or more!
I made this recipe and it turned out terrible. I am not sure what went wrong.
Yum Yum-So good. I didn't have a problem with the amount of water, but be sure to cover the loaf with foil!
Absolutely amazing. Try to eat it while it's still warm and OMG!!!
Dowe end up using only 1/3 cup of water? Water is not listed in the ingredients and so it is hard to understand how much water you end up totalliing?